Recipe Wednesday: Homemade Cinnamon Rolls

I LOVE cinnamon rolls. I mean I really love them. I have an unhealthy relationship with this baked, sweet roll that means I seek them out whenever possible. My favorite place to find cinnamon rolls is the farmers market but now that I know I can make them from home, I’ll be doing it this way!

Homemade cinnamon rolls beat any type of store bought cinnamon roll any day. There is something so good and wonderful about creating something from scratch. But the taste….it does not even compare!!

What I didn’t know when I set out to make this recipe was that this makes 2 9×13 pans full of cinnamon goodness. Oops. I went ahead and made both pans but just know that going in that this recipe makes a lot. There is some work involved with this so I think it’s actually worth it to make both pans at once. Plus, they are so good, you will be surprised at how fast they go!

If you are wondering what you can do with the extra pan of cinnamon rolls, here are some ideas:

Freeze them – after you have cooked both pans and iced the cinnamon rolls, you can freeze the full pan or do what I did and divide them up into 2-3 cinnamon rolls per container. I wrapped with plastic wrap and foil to freeze in more single serve portions.

Give them as a gift – Know a neighbor or someone you just want to do something nice for? Bake the second pan and give them as a gift

Bake several smaller pans – Buy the disposable aluminum pans and bake smaller portions of the cinnamon rolls to ice and give as gifts

Coat bottom of 2- 13×9 inch pans with 1/2 melted butter, and 1/4 cup sugar. Place cinnamon roll slices in pan so almost or barely toughing. Let rise about 45 minutes until doubled.

Bake at 350 degrees about 25-30 minutes. It’s very important to set the timer for less than the suggested time, and then check every few minutes until you think they are done. You can test by putting a butter knife in between two rolls to see if the dough is cooked. The top should not be hard or crispy. I don’t even let mine get brown.

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